Sun-Dried Tomato Pasta
Creamy sun-dried tomato pasta with coconut milk: warm, cozy, and delicious. This rich dish might just become your new weeknight favorite!
Servings: 4 servings
Calories: 214kcal
Ingredients
- 8 ounces pasta of choice use gluten-free pasta if necessary
- ¾ cup reserved pasta cooking water
- 1 7-ounce jar oil-packed sun-dried tomatoes use all contents of the jar
- 2 garlic cloves
- ½ cup full-fat coconut milk if not vegan, you can use heavy cream instead
- 1 teaspoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar of choice I like to use coconut sugar
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- vegetarian or vegan parmesan cheese optional, for garnish
Instructions
- Cook the pasta according to package directions. Drain the pasta, reserving ¾ cup of the cooking water. Return the pasta to the pot and set aside.
- In a blender or food processor, combine the reserved pasta water, sun-dried tomatoes, garlic, coconut milk, tomato paste, paprika, sugar, salt, and pepper.
- Blend until smooth and creamy.
- Over low heat, add the sauce to the pasta. Toss to coat until fully warmed throughout.
- Optionally garnish with vegetarian or vegan parmesan cheese before serving. Enjoy!
Video
Notes
- Use a jar of sun-dried tomatoes that is packed in oil (or oil and herbs). Use the entire contents of the jar in this recipe.
- If you are not vegan or dairy-free, you can use heavy cream instead of coconut milk.
- The reserved cooking water is key for making this pasta extra creamy due to the starches in the water. Do not use regular water instead - it will not give the same results.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 44g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 480mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
